Eastern puree

600 g of carrots, 400g canned chickpeas 1 onion, 1 teaspoon of curry powder, 1 vegetable bouillon cube Knorr, 20 g of raisins, 1 tablespoon olive oil, 1 bunch cilantro cool, 1 tomato, 1 clove garlic


preparation:

Cut all vegetables into pieces.
Be soaked for at least 12 hours before and rinse several times before use.
Place all ingredients except raisins and coriander in a pot with 1 liter of water. Boil for 45 minutes.

Make the puree with everything cooked.
Mix you raisins
serve for bowls on a plate and espolvorer with cilantro.

A Knorr recipe